维护波梅洛的质量:含有细菌菌素的酸涂层,可持续抗真菌作用
Xi Wei1, Yan Liu1, Tingting Tang2
1College of Food Science, Sichuan Agricultural University, Yaan 625014, China.
Foods (Basel, Switzerland)
|October 16, 2025
概括
这项研究引入了使用Bacillus subtilis (B. subtilis) 在酸涂层中为Wendan pomelos的新生物保存方法. 这一策略有效地防止了真菌腐烂,并将水果的保质期延长到90天.
科学领域:
- 农业科学 农业科学
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
背景情况:
- 温丹果 (Citrus maxima) 的营养含量很高,但容易因真菌感染和身体损伤导致收获后的腐烂.
- 有效的保存方法对于保持果的质量和减少经济损失至关重要.
研究的目的:
- 开发一种基于生物的保存策略,用于采摘后的果,使用Bacillus subtilis (B. subtilis) 集成到藻酸盐 (SA) 涂层中.
- 评估B. subtilis/SA涂层在抑制真菌病原体和在储存期间保持果质量的有效性.
主要方法:
- 从pomelo环境中分离出一种对抗性B. subtilis菌株,该菌株对P. digitatum和P. italicum有效.
- 开发了一种2.0%的B. subtilis/SA涂层,评估其对薄膜特性和细菌生存能力的影响.
- 在90天内将涂层涂在番茄果上,并监测水果的质量参数,包括腐烂,外观,质地和抗氧化活性.
主要成果:
- B. subtilis/SA涂层保持了高的细菌活力,并没有对薄膜粘度,气体屏障特性或机械强度产生负面影响.
- 涂层波梅洛斯表现出明显延迟的外观恶化,减少了纸的软化,以及减少了的发生率.
- 治疗增加了黄酸盐含量和增强了抗氧化酶活性,有助于延长保质期.
结论:
- B. subtilis/SA涂层为收获后的果管理提供了一个可行的生物保存策略.
- 这种方法有效地控制了真菌的腐烂,并保持了水果的质量,延长了存储寿命高达90天.
- 该研究强调了将有益的微生物整合到可食用涂层中的潜力,以实现可持续的水果保存.
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